Pasta Pomodoro Recipe By Chef Samiya Asim | We Love Food

Boil a large pot of water and add salt to it.

Mix the salt into the water until it is well combined.

Once the water is boiling, add about half a pack of spaghetti noodles.

Carefully place the noodles into the boiling water, ensuring they are submerged.

In a separate pan, heat about a quarter cup of extra virgin olive oil on low heat.

Add about five cloves of chopped garlic to the oil and cook until fragrant, but do not let it turn golden brown.

Once the garlic is fragrant, add the cooked pasta to the pan with the garlic oil.

Mix the pasta with the garlic oil to ensure it is well coated.

Cut cherry tomatoes in half and add them to the pasta mixture.

Cover the pan to allow the tomatoes to cook slightly.

Add about half a cup of tomato puree to the pan and mix well.

Season with about a teaspoon of salt, half a teaspoon of black pepper, and one and a half teaspoons of red chili flakes, adjusting to taste.

Mix everything together and let it cook, covering the pan to allow the tomatoes to steam and soften.

Mash the whole tomatoes in the pan to incorporate them into the sauce.

Equipment Needed

Spice Level:

Dietary